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Stephanie’s Tarte Tatin Recipe

One of the most traditional desserts of French cuisine is tarte Tatin, an upside-down tart of caramelized fruit (traditionally apples) and puff pastry. The dish came to be by accident in the 19th century. The story goes that two sisters who worked at the Hotel Tatin tried to salvage an apple pie that had gone wrong, and in doing so created an open, upside-down version that their hotel guests loved. Since then, the dish has become a French classic. Traveling Spoon host Stephanie has a simple recipe for this classic dish that we are sure you will love!

Authentic French Tarte Tatin Recipe

Note: Tarte Tatin can be made in a tatin dish or any type of ovenproof skillet 9-10 inches in diameter

Directions

1. Preheat the oven to 375°F
2. Peel, core and slice the apples into eighths.
3. Heat the sugar in an ovenproof skillet, letting it caramelize (you can add a little bit of water if necessary). Remove the pan from heat, add the butter, and stir until the butter and caramel are well mixed. Add the pieces of apple to the pan and let them cook for five minutes over gentle heat. Arrange the apple slices neatly in concentric circles, starting from the center of the pan.
4. Remove pan from heat. Cut the puff pastry to roughly the size of the skillet and place over the apples, tucking in the corners gently around the apples.
5. Place skillet in the over and cook for 25-30 minutes, until the dough is golden brown. Once it is ready, remove it from the oven and let it cool for a few minutes.
6. When slightly cooled, put a plate over the skillet and turn the tart out onto the plate. Don’t worry if some fruit falls out of place, you can easily put the pieces back in place. Pour any remaining caramelized liquid from the pan on to the tart and serve!